C&T Produce CSA Box #3

It’s crazy that we are already on week 3 for the CSA shares.  Lisa was there when I stopped by and she surprised me with an adorable chicken sign.

Have you decided now that you want a CSA box?  Good news…there’s still a little time left to sign up.  Deadline is June 1st.  All the info can be found here.

Here’s CSA Box #3 from C&T Produce.

This weeks share contains:

Green Peppers
Spring Onions
C&T Produce Farm Stand off White Oak Road.
Lisa also included a recipe in the CSA email which you can use some of the produce from this weeks CSA in.
For the chicken:
1 lb. chicken breast diced into 1 inch cubes
1 Tbsp coconut aminos
1/4 tsp coarse sea salt
1/2 tsp baking soda
1/4 tsp garlic powder
For the vegetables:
1 medium sized bell pepper (1green and 1 red), diced to 1-inch cubes
6 oz. celery stalks, sliced on diagonal, about 3-4 medium length stalks
3.5 oz yellow onion, diced, about 1 small onion
For the black pepper sauce:
½ tsp freshly ground black pepper, see notes
½ tsp Sichuan peppercorn powder, optional, see notes
1.5 tbsp coconut aminos
2 tbsp chicken stock, or vegetable stock
¼ cup avocado oil
¼ cup tapioca starch, or potato starch
Coarse sea salt
Slice the chicken breasts to 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items.
Prepare the bell peppers, celery, and onion in one bowl.
In a separate bowl, mix and stir-well the black pepper sauce.
In a 10 to 12-inch saute pan, add the avocado oil and preheat over medium heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F.
In the meantime, lightly coat the chicken with the starch. Toss well.
Add the chicken pieces one-by-one into the pan. Turn up the heat to medium-high. Pan fry the chicken in a single layer without disturbing for about 3 minutes on the first side. Then use a chopstick or tong to cook the flip side for about 2 minutes. Transfer them out to a separate plate.
You should have some oil left in the skillet, if not, add 1 more tablespoon of oil. Saute the peppers, celery, and onion with 2 pinches of salt over medium-high heat for 1 minute.
Return the chicken to the pan and pour-in the black pepper sauce. Toss to coat the sauce over for 1 minute.
Turn off the heat. Transfer the food to a serving plate. Taste and season with more freshly ground black pepper or salt, if desired. Serve hot.
  • Chicken thighs are my second choice if breasts aren’t available. Dice them to similar bite sizes.
  • For people who aren’t allergic to soy, you can use either dark or light soy sauce. Start with half of the recipe quantity as coconut aminos is less salty.
  • You can also use different veggies – Broccoli, snow peas, or diced carrots are all great choices.
  • If you are okay with a touch of cooking wine, add a tablespoon of dry sherry, mirin, Chinese Shaoxing wine, or Taiwanese rice wine to marinate the chicken. The dish will be extra tasty.
  • Add extra garlic – garlic lovers can add more finely minced garlic to the stir fry for extra garlicky pepper chicken!
  • Sichuan peppercorn alternatives: If you have Sichuan peppercorns at home, pan roasts them without oil for a few seconds then use a spice grinder to grind them into powder.
  • Make the dish extra savory with a few teaspoons of Vegan oyster sauce
  • Starch alternatives: arrowroot starch, potato starch, or cornstarch also work.
  • Other sweeteners: Honey or date syrup are great choices. If you use dates, soak them in hot water for a few minutes before blending with the sauce.
  • About vinegar – If you want to add a small amount of vinegar to the sauce, I recommend using Chinese Chinkiang Vinegar for a more authentic taste!

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